Pork Chops And Rice Dijon
|Frozen peas and carrots||10 Ounce (1 Package)|
|Cooking oil||1 Tablespoon|
|Pork chops||4 , cut 1/2 inch thick and trimmed of separable fat|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dijon style mustard||2 Tablespoon|
|Quick cooking rice||3⁄4 Cup (12 tbs)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
Thaw peas and carrots.
Preheat a 10-inch microwave browning dish on 100% power (HIGH) 5 minutes.
Add cooking oil, then swirl to coat dish.
Add pork chops.
Micro-cook, uncovered, on 100% power (HIGH) 4 minutes, turning chops after 2 minutes.
Meanwhile, in a medium mixing bowl stir together soup, wine, and mustard.
Reserve 1/2 cup of soup mixture.
Stir peas and carrots, uncooked rice, and mushrooms into remaining soup mixture.
Transfer rice mixture to the browning dish.
Arrange chops atop with meatiest portions to outside of the dish.
Spoon reserved soup mixture over chops.
Micro-cook, covered, on 70% power (MEDIUM-HIGH) about 20 minutes or till pork is no longer pink near the bone, rotating the dish a half-turn every 5 minutes.
Transfer pork to a serving platter.
Stir rice mixture and spoon onto the platter.
Sprinkle parsley atop, if desired.